Building a better bourbon

I talk a lot about Val-U-Rite vodka around here, but that's not my only interest. I also enjoy bourbon. Delicious bourbon. Brownest of the brown liquors. What's that? You want me to...baconify you?

To make it, cook up 3-4 strips of bacon. Retain a fluid ounce or so of the rendered fat, letting it cool but not solidify. Discard of the bacon in the manner of your choosing (I’m sure you’ll think of something). Pour the fat and bourbon into a glass jar and let it sit to taste, a matter of hours if the bacon is strong enough.

Now you’ve got a very greasy looking jar of bourbon. To make it ungreasy, put it in the freezer over night. The fat will conveniently congeal for easy straining, and you can clean it up even further with a run through a coffee filter.

If all goes well, your bourbon will now taste and smell distinctively like your bacon.

And Allah (not the blogger, but the Deity) will be mightily displeased with you for having produced the most Haraam beverage this side of Mecca.

(thx, Veeshir)

Previously: Bacon-infused vodka.

Posted by: Sean M. at 02:08 AM | Comments (2) | Add Comment
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